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Vegan Pumpkin Empanada Filling

November 26, 2013

The most delicious pumpkin filling I've had in years! Courtesy of Mychael:
"This recipe was initially meant for empanadas, but I found to use it MANY different ways. Both Puree and syrup have been used to make pies, cakes, cookies, waffles, pancakes, even cocktails!"

....even cocktails?? What?!?! 


1- average size pumpkin
8-piloncillo cones
6-cinnamon sticks
small handful of whole cloves
2 tablespoons of ground ginger


Wash and remove pumpkin seeds and stringy filling. Cut into about 16 pieces. Place pumpkin pieces into large pot. shove the piloncillo cones (cone pointing up) to the bottom  of the pot, sprinkle in all other ingredient's. The water shouldn't come up past the height of the piloncillo. Cover and let the water come to a boil then lower it to a slight simmer. Cook for about 4 hours, stirring every half hour. Once the pumpkin is soft and tender and you're entire house smells like the holidays then it should be done. Carefully remove pumpkin from the liquid and let cool over night in fridge, also remove sticks and cloves from syrup  and save for later. Easily peel back skin from pumpkin and throw away, place pumpkin pieces in large bowl and puree with hand blender. That's it.

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